Here’s what you’ll need:
3 tablespoons white miso
2 tablespoons Dijon mustard
1 1/2 tablespoons sherry vinegar
1 tablespoon canola or grapeseed oil
4 Berskshire bone-in (1-1/2 inch) pork chops
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
2 bunches collard greens, roughly chopped
1/2 cup water
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Ingredients
- 3 tbsp white miso
- 2 tbsp Dijon mustard
- 1 1/2 tbsp sherry vinegar
- 1 tbsp canola or grapeseed oil
- 4 Berskshire bone-in (1-1/2 inch) pork chops
- 1/2 tsp fresh cracked pepper
- 2 bunches collard greens, roughly chopped
- 1/2 cup water
Ingredients
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Instructions
- In a bowl, whisk to combine miso, mustard, and vinegar; whisk until smooth. Set aside. In a large heavy-bottomed pot, heat oil over high heat. Season pork chops with salt and pepper. Place pork chops in pot and sear until browned on both sides, about 2 minutes a side. Remove pork chops to a plate and add collard greens and water. Stir, making sure to scrape the browned pork bits off the bottom. Reduce heat to medium-low, cover, and cook for 5 minutes. Equally cover browned pork chops with miso mixture. Place pork chops on top of collard greens and cover. Cook for 8-10 minutes until pork chops are cooked through but tender, 145° F (internal temperature). Serve and Enjoy!
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